Dhanwantharam Thailam is a herbal formulation, used for external application in case of vata disorders with stiffness.

where kuzhambu is the thickened form of the oil preparation.

Its usage:

1.used to treat rheumatoid arthritis, osteo-arthritis, neck pain and back ache due to spondylosis,

2.It is useful in treatment of neurological conditions such as Neuritis, Neuralgia, paralysis, facial palsy, etc.

Dose for oral intake is – 5 – 20 drops once or twice a day, before food, with warm water or warm milk.

Dhanwantharam Tailam ingredients:

Balamoola – Sida cordifolia – 4.608 kg

Water for decoction – 36.864 liters, boiled and reduced to 4.608 liters

Paya – cow milk – 4.608 liters

768 grams of total of

Yava – Barley – Hordeum vulgare

Kola – Zyziphus jujuba

Kulattha – Horse gram – Dolichos biflorus

Dashamoola – group of ten roots

Bilva – Aegle marmelos

Agnimantha – Premna mucronata

Shyonaka – Oroxylum indicum

Patala – Stereospermum suaveolens

Gambhari – Gmelina arborea

Brihati – Solanum indicum

Kantakari – Solanum xanthocarpum

Gokshura – Tribulus terrestris

Shalaparni – Desmodium gangeticum

Prishnaparni – Uraria picta

Water for decoction – 6.144 liters, boiled and reduced to 768 ml.

Taila – Oil of Sesamum indicum

Paste made of 6 grams of each of –

Meda – Polygonatum cirrhifolium

Mahameda – Polygonatum verticillatum

Daru – Cedrus deodara

Manjishta – Rubia cordifolia

Kakoli – Fritillaria roylei

Ksheerakakoli – Lilium polyphyllum

Chandana – Pterocarpus santalinus

Sariva – Hemidesmus indicus

Kushta – Saussurea lappa

Tagara – Valeriana wallichi

Jeevaka – Malaxis acuminata

Rishabhaka – Manilkara hexandra

Saindhava Lavana – Rock salt

Kalanusari – Valeriana wallichi

Shaileya – Convolvulus pluricaulis

Vacha – Acorus calamus

Agaru – Aquilaria agallocha

Punarnava – Boerhaavia diffusa

Ashwagandha – Withania somnifera

Shatavari – Asparagus racemosus

Ksheerashukla – Ipomoea mauritiana

Yashti – Licorice – Glycyrrhiza glabra

Haritaki – Terminalia chebula

Vibhitaki – Terminalia bellirica

Amla – Emblica officinalis

Shatahva – Asparagus

Mashaparni – Teramnus labialis

Mudgaparni – Phaseolus trilobus

Ela – Cardamom – Elettaria cardamomum

Twak – Cinnamon – Cinnamomum camphora

Patra – Cinnamomum tamala

This Taila when prepared with Avartana process is known as Dhanvantara Taila Avartana, wherein, the oil making is repeated for 101 times.

Reference: Sahasrayoga

If used internally, it should be under the prescription of an Ayurvedic physician.